Chocolate Cranberry Cookie

This is a pleasing variation of “quite the cookie”, without the nuts.


3 cups rolled oats

1 cup millet flour

1/2 cup chocolate energizing soy protein

3/4 cup shredded coconut, unsweetened

1/8-1/4 cup cacao powder (more if you want it more chocolate-y)

1 tbsp ground cinnamon

1 tsp sea salt

1/2 tsp baking soda

1 egg

3/4 cup maple syrup

1/2 cup canola oil

1 tsp vanilla or almond extract (almond adds a nice twist)

1/2 cup dried cranberries

1/2 cup dark chocolate chips

Preheat oven to 350F. In large bowl, combine oats, flour, vanilla soy, coconut, cacao powder, cinnamon and baking soda and salt. In separate bowl whisk together egg, syrup, oil and extract. Pour wet ingredients into dry and stir until evenly combined. Fold in cranberries and chocolate chips. Drop by the tablespoon onto cookie sheet. Bake 12-15 minutes or until lightly brown. Makes up to 3 dozen.

Tip: store in fridge up to 5 days and reheat in toaster oven for a savory snack!

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